For the Tuna on Top of the Roll

For the Spicy Mayo

3 tbsp mayonnaise

1 tsp Sriracha hot sauce

½ teaspoon lemon juice

¼ tsp garlic powder

DIRECTIONS

Lay plastic wrap over top of your sushi mat. Place one of the nori sheets on top of the saran wrap. Cover it completely with sushi rice (approximately 2oz of rice). Wet your fingers to prevent the rice from sticking to them. Sprinkle the rice with ¼ teaspoon black sesame seeds. Flip the nori sheet so that the seaweed side is now facing up. Lay ½ of the avocado slices in a line along the edge of the nori sheet closest to you. Do the same with half of the cubed tuna, placing it directly on top of the avocado slices. Hold the bamboo mat with your thumbs, and roll it up, squeezing it gently to ensure it’s packed tightly. Set aside.

In a medium sized bowl mix together all ingredients for the spicy tuna “on top of the roll”. In another bowl, mix together all ingredients for the spicy mayo and transfer contents to a squeeze bottle.

Now it’s time for the finishing touches. Take your almost complete sushi roll and spoon half of the spicy tuna mixture on top. Place a sheet of plastic wrap over top, and gently cover and press the roll with the bamboo mat. Remove the mat and cut the roll into 8 pieces using a sharp and wet knife (while the plastic wrap is still on top). Remove the plastic wrap and top the roll with 1 tablespoon of panko breadcrumbs. Drizzle spicy mayo on top and one of the sliced scallions. Repeat the whole process for the second roll. Time to show off your amazing sushi skills to your friends and family!